Skip to main content
logo
Food Advertising by

Chocolate Orange Cake



This 'Chocolate Orange Cake' is from the same recipe as my earlier post on 'Chocolate Lemon Cake', except that I substituted lemon with orange rind and juice and given the cake a 'facelift'.  I added a chocolate topping trimmed with orange peel for decoration ...... not very good at it though, still plenty of room for improvement!












Ingredients for Chocolate topping
  • 4 oz dark cooking chocolate, break into smaller pieces
  • 3  Tbsp water
  • 1  tsp olive/salad oil
Method
  1. Steam/melt the chocolate with water and keep stirring over low heat.
  2. Once the chocolate has melted and it's creamy, add in the oil and turn off the heat.
  3. Mix well and pour over the cooled cake.
  4. Decorate with nuts or fruits of your choice.
In my case, I just sprinkled some shredded orange peel round the edge of the cake.


Comments

  1. That's a real DARK chocolate cake!

    ReplyDelete
  2. I think it looks great :) great job !

    ReplyDelete
  3. that looks very richhh in chocolate topping hehe. good work!

    ReplyDelete
  4. Mmm...looks rich and chocolately.

    ReplyDelete
  5. like Angie said, this is a real Dark chocolate, really dark huh..

    ReplyDelete
  6. Wow! Looks temptingly delicious! The orange peel makes a lovely colour contrast too!

    ReplyDelete
  7. wow! looks delicious! well done on the topping

    ReplyDelete
  8. Love the extra chocolate you place on top....yummm... The thicker the better! ^_^ Hope you're having a nice day!
    Cheers, Kristy

    ReplyDelete
  9. Angie
    Ya, dark, but but bitter!

    Elin, Ann, Anncoo & penny
    Thanks for compliments!

    Sonia
    Just used up what's left of the cooking choc, but luckily just enough for the recipe.

    Jacqueline
    Use up the whole orange, nothing is wasted, ha, ha!

    Kristy
    If thicker, then I'll need to 'jaga' my waist line! You have a great weekend too!

    ReplyDelete
  10. ooooo that look sinful. You did a great job decorating it. Just like what we get from the cake shop :)

    ReplyDelete
  11. Wow...real dark chocolate topping. The cake looks rich and moist. Have to be my favourite :D

    ReplyDelete
  12. MaryMoh
    Yes, chocolate seems to be everybody's favourite!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…